Dough Now or Later

MAKE IT AND BAKE IT NOW OR MAKE IT, FREEZE IT AND BAKE LATER

Ingredients:

3 to 4 cups Bread flour,

3-cups Flour,

1-tablespoon Salt,

2-tablespoons Butter, softened,

4-tablespoons Sugar,

2-packets or 4½-teaspoons Active dry yeast,

2½-cups Warm water (needs to be 120°F).

Instructions:

Combine 3½ cups of the bread flour, sugar, salt, butter and yeast in a large bowl. Slowly add warm water; beat with mixer on low speed for about a minute, scraping the bowl often. Stir in ½-cup of bread flour and start adding the regular flour one cup at a time until dough is easy to handle.

Lightly flour some wax paper, place dough on floured wax paper and knead dough for about 10 minutes or until the dough is smooth. Divide dough in half and shape, place in bowl and let rise. Take dough out of bowl and knead a few minutes; place into a 9x5-inch loaf pan and let rise again. Preheat oven to 425°; bake for 25 to 30 minutes or until loaf is a golden brown. Remove from pan to let cool and brush with butter.

Instructions for dinner rolls: After letting dough rise once, divide dough into 30 pieces and place into pan or cup cake pan and let rise again. Bake at 375° for 25 to 30 minutes or until golden brown.

To freeze and make later just divide dough in half; wrap each half-in airtight gallon plastic freezer bags. Frozen dough will keep for 1 to 2 months. When ready to use remove from freezer and place sealed bag in refrigerator for 8 to 16 hours or place sealed bag on your countertop for 5 to 10 hours. Remember to keep checking during this period to see if dough has thawed. Once the dough has thawed, follow the instructions above on rising and baking.

Makes 2 loaves or approximately 30 dinner rolls

Note: If you want wheat bread then use Whole Wheat flour in place of the 3 cups of regular flour. You can also add 1/2 cup of finely chopped nuts or 1 cup of finely shredded cheddar cheese to change it up.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

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